Method of producing a pulverized-milk serum product



Patented dnly 23, id fio NINNI MARTA KRONBERG, F RYDSGARD, SWEDEN.

METHOD OF PRODUCING A PULVERIZMILK SERUM IPRODUCT.

3630 Drawing. Application filed November 23, 1928, Serial No. 321,501,and in Sweden September 16, 1927.

The present invention relates to an improved process for producing amilk serum preparation. I a

One of the objects of the invention is to pro- 8 vide a powdered milkproduct that possesses an exceedingly high fermentation capacity and anunusual durability at low tempera- I tures.

A further object consists in a powdered 10 milk product capable ofkeeping for an indefinite period without losing any of its desirableproperties and may be conveniently packed for marketing, and which willeffect a material saving in the quantity of milk and 16 yeast requiredin the baking of bread, blscults,

cakes and the like. Additionally, the product when mixed with the doughwill provide a more even and regular pore formation and a small quantityof the product will be sum- 20 cient to materially increase the qualityand nutritive values of the ingredients with which it is mixed.

In the baking of bread, cakes, biscuits and the like, a number ofmethods have heretofore been employed to increase the quality both as tofineness and lightnessof the baked material. Thus it is well-known tomix with sour milk a cheese-like preparation such as yogurt milk so asto check the development of harmful micro-organisms and the dough soformed then baked in the usual manner. Tn another method, skimmed'milkhas been used in the preparation of the dough and before the milk wasmixed with the flour or yeast, Caucasion keeve or kefir milk and sourdough have been added to the milk so as to produce fermentation. I

The present invention provides a method of producing a powdered milkserum which when mixed with the dough not only gives a desirablelightness and fine texture to the baked material, but also produces avery palatable and nutritious baked product.

In carrying out my process, the milk is not only skimmed and pasteurizedso as to remove all pathogenic and putrefactive germs but it isadditionally heated to a temperature of between 115 and 120 C. in anautoclave or other suitable vessel to insure the destruction of allliving germs. The milk thus treated is then cooled down to around 80 or40 C. and is inoculated with pure cultures of certain lactococci andcertain lacto-bacilli such as Bacillus gzm zfheri and Bacillus based.The inoculated milk is then allowed to stand for about twelve hours atthis cooled temperature or C.) Subsequently are added nutritious andsaccharine matter such as milk sugar of the chemical composition Q U G ZTo this inoculated and fully prepared milk is mixed a vegetable fat suchas coconut fat as and a substance which is rich in diastase, and theresultant mass or product is allowed to reach a maximumdegree of acidityof about 1 per cent. The product thus obtained is then desiccated at atemperature between 36 and to 40 C. and is then ground to powdered form,and is ready for use. When this powdered milk serum is mixed with doughin the baking of bread, cakes,'biscuits and the like, the mixture formsa dough which can be easil handled, and the baked product has very lightand fine texture.

The drying of the serum is "effected in a drying chamber and takes aboutthree or four days. The normal degree of acidity in the dried product issubstantially 0.5 per cent. The product will keep practicallyindefinitely and can be used after being stored for months and even aslong as a year or more without losing any of its strength or other deessirable characteristics.

One method of producing the powdered milk serum is as follows? Sixtylitres of skimmed milk is treated in an autoclave at a temperature ofbetween cc and C. and allowed to cool down to a temperature of between30 and 40 C. This milk is then inoculated with pure lactic acid culturessuch as Bact. gemtkeri and Boat. meet, and subsequently is mixed withsul- 95 phate of ammonia, having the chemical for mula (NHQQSO and asaccharine matter, such as milk sugar. The mixture is allowed to standat this temperature (30-40 C.) for 60 and about twelve hours and thenhas added to it let form. no

The serum when used for baking may either be mixed direct with the flouror placed .in the bottom of a mixing tub after which water and flour areadded.

Tests have proven conclusively that this milk product possesses anexceedingly high fermentation capacity while a solution of the substanceshows unusual durability at a temperature of 36 0. The acidity Ofk theproduct at the beginning is about 0.5 per cent and radually increasesuntil after about five days 1t reaches around 2 per cent. A doughprepared with this milk product does not become sour even at atemperature as low as 28 0. within twelve hours. Moreover, my producteffects a saving of milk and yeast ofbetween 50 per cent andseventy-five per cent, while the yield'of bread isincreased byapproximately 5 volume per cent. Not only is a more even and regularpore formation attained when the dough is mixed with my serum, but it isalso a fact that a very small quantity of the serum is required in orderto impart the desired qualities to the baked material. Under ordinarycircumstances about 2 weight per cent of the serum has been foundsufficient.

It is to be understood 'that the form of the invention herewithdescribed is merely illustrative of preferred embodiment and that suchchanges in the steps of my process which fall within the purview of oneskilled in the art may be made without departing from the spirit of theinvention and the scope of the appended claims.

What I claim is:

1. A process for preparing a powdered milk serum which consists inintroducing skimmed milk into an autoclave and heating the same,allowing the milk to cool, inoculating the cooled'milk with pure lacticcultures, adding salts and saccharine matter, allowing the mixture tostand for a time, then adding a vegetable fat and a substance rich indiastase, desiccating the compound at a cooltemperature, and finallyreducing the compound to a pulverized form.

2. A process for preparing a powdered milk serum which consists inintroducing skimmed milk into an autoclave and subjecting it to atemperature in excess of 100 0. to destroy all living germs, allowingthe milk thus treated to cool down to a-temperature below 45 0.,inoculating the cooled milk with pure lactic cultures, then addingsulphate of ammonia and saccharine matter, allowing the mixture to standfor about twelve hours, then adding about four kilogrammes of vegetablefat, and a substance rich in diastase, so as to form a compound which isallowed to stand at a temperature of between 25 and 30 0. until theacidity has reached the maximum of 1 per cent, desiccating the compoundat a temperature of between 36 and 40 0., and finally reducing thecompound to a powdered form.

3. A process for preparing a powdered milk serum which consists inintroducing skimmed milk into an autoclave and subjecting it to atemperature in excess of 100 0., to destroy all living germs, allowingthe milk thus treated to cool down to a temperature below 45 0.,inoculating the cooled milk with Bact. guntkeri and Bact. casei, thenadding sulphate of ammonia and saccharine matter, allowing the mixtureto stand for about twelve hours, then adding about four kilogrammes ofcoconut fat and Tritiowm amylaceum so as to form a compoundwhich isallowed to stand at a temperature of between 25 and 30 0. until theacidity has reached the maximum of 1 per cent, desiccating the compoundat a temperature of between 36 and 40 0., and finally reducing thecompound to a powdered form.

4. A method of producing a milk serum preparation for the improvement ofbread, cakes, biscuits and the like and as an aid in the baking thereof,which consists in heating skimmed milk in an autoclave to a temperatureof between 115 and 120 0. so as to destroy all living germs therein,allowing the milk to cool down to a temperature between 30 and 40 0.,inoculating the milk with pure lactic acid cultures, adding salts suchas sulphate of ammonia (NH,)2SO,, and saccharine matter such asmilksugar, allowing the mixture to stand at a temperature between 30 and40 0. for about twelve hours, then adding a vegetable fat such ascoconut fat and a substance rich in diastase such as.

NINNI M. KRONBERG.

